Ingredients

3 russet potatoes
2 c. frozen sweet corn kernels
½ c. diced onion
3 c. vegetable broth
3 c. half and half
1 c. chedder cheese
2 Tbsps corn starch
3 Tbsps butter
Optional:
¼ tsp salt

Instructions

  1. Set the instant pot to sauté and melt the butter.
  2. Sauté the onions until they are soft.
  3. Add the broth.
  4. Add the potatoes.
  5. Add the corn.
  6. Then the salt if desired.
  7. Put on the lid and set to high pressure for 10 minutes.
  8. After the 10 minutes do a quick release.
  9. Set the instant pot to sauté and add the corn starch.
  10. Add the half and half.
  11. Add the cheese, slowly mixing in it.
  12. Set the instant pot to sauté and add the corn starch.

Notes

  • You could easily add a protein, especially something precooked like cubes of ham, etc.
  • More vegetables could also work, like frozen broccoli.
  • I added some Siracha to my bowl for some extra kick :)